|photography by Kevin Hunter Marple|
The blue cheese chips at Jasper’s are heavenly! I’d love to make them at home. Think you can help?
LISA NOBLE, Plano
Jasper’s Maytag Blue Cheese Chips
1 cup heavy cream cornstarch (for slurry)
1 cup blue cheese, crumbled
1 tablespoon lemon juice
1 teaspoon kosher salt
2 teaspoons cracked black pepper
4 cups potato chips, non-ruffled, thick cut
1/4 cup Maytag blue cheese, crumbled fine
1/4 cup chives, snipped
Bring cream to a simmer in a medium saucepan. Thicken with cornstarch slurry (a mixture of cornstarch and cold liquid mixed together until smooth). Blend in blue cheese using a blender. Season with lemon juice, salt, and pepper. Strain through chinois (AKA: a fine strainer).
In a heat-resistant bowl, warm potato chips in a 350-degree oven. Remove chips from oven and add warm cream sauce. Toss gently until all the chips are evenly coated. Place in a serving dish and sprinkle with crumbled Maytag and chives. Combine. Note: The chips cool and deteriorate very quickly. Serve immediately. Serving smaller batches more frequently will yield better results.
I’m throwing a shower and would love to serve the spinach artichoke dip from Social. Can you try to get the recipe for me?
MELISSA LYTLE, Irving
Social’s Spinach Artichoke Dip
1 1/2 pounds fresh baby spinach
1/4 cup butter
2 tablespoons onion, fine diced
2 garlic cloves, minced
1/4 cup flour
2 cups heavy cream
1 cup Parmesan cheese, grated
2 teaspoons lemon juice
1/2 teaspoon Tabasco sauce
1/4 teaspoon fresh rosemary, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup sour cream
1 pound artichoke hearts, chopped
1 cup jack cheese, grated
Flatbread or chips for 12
In small batches, cook spinach in salted boiling water to wilt (about 15 seconds per batch). Transfer spinach to ice water to cool. Remove spinach and place in a clean dry kitchen towel. Wring out all excess water from spinach—it should be as dry as possible. Using a chef’s knife, chop spinach, so the leaves are not too big. In a stainless steel 2- or 3-quart saucepan over medium heat, add butter, and bring to a boil. Add the onion, then garlic, and sauté until golden. Add flour and cook for a minute to make a roux. Slowly whisk in cream, and bring to a boil. Reduce heat, and add Parmesan, lemon, Tabasco, rosemary, salt, and pepper. Stir until cheese is melted. Remove from heat. Combine sour cream, spinach, and artichoke. Fold spinach mixture into the cream base. Taste and adjust for seasoning. Transfer mixture into ramekins or large ovenproof serving casserole dish. Top with jack cheese and put in 325-degree oven until cheese is melted and dip is hot. Serve with your favorite flatbread or chips.
My kids want to make my husband the orange French toast from Cafe Toulouse for Father’s Day. It would really make their day if you could get the recipe.
SHELLY GREENFIELD, Dallas
Cafe Toulouse’s Orange French Toast
1 cup orange juice
2 cups whole milk
2 cups whole eggs, whisked
1/3 cup sugar
1/2 orange, chopped for zest
8 thick slices baguette, Pullman or preferred bread
2 cups mascarpone cheese
4 cups mixed berries (strawberries, raspberries, blueberries)
2 cups pure maple syrup
1/4 cup powdered sugar
For batter: Mix juice, milk, eggs, sugar, and zest together. Dip bread in batter and cook in hot skillet with a little butter until bread is browned (approximately 2 minutes). Turn bread and brown the other side. Remove from pan. Cut bread on diagonal, place on four plates, and garnish with cheese, berries, syrup, and sugar.